Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The...

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon, Pat Connolly, Phd. Mary G. Enig Page A

Book: Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon, Pat Connolly, Phd. Mary G. Enig Read Free Book Online
Authors: Sally Fallon, Pat Connolly, Phd. Mary G. Enig
Tags: science, Reference, Non-Fiction, Health
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the beets should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
    Almanzo felt a little better when he sat down to the good Sunday dinner. Mother sliced the hot rye'n'injun bread on the breadboard by her plate. Father's spoon cut deep into the chicken pie; he scooped out big pieces of thick crust and turned up their fluffy yellow undersides on the plate. He poured gravy over them; he dipped up big pieces of tender chicken, dark meat and white meat sliding from the bones. He added a mound of baked beans and topped it with a quivering slice of fat pork. At the edge of the plate he piled dark-red beet pickles. And he handed the plate to Almanzo. Laura Ingalls Wilder Farmer Boy

    PICKLED DAIKON RADISH
    Makes 1 quart

3 pounds daikon radish, peeled and grated
    1 tablespoon sea salt
    4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
Place all ingredients in a bowl, mix well and pound with wooden pounder or meat hammer to release juices. Place radish mixture in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer until juices come to the top of the radish mixture. The top of the radish mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
    The daikon radish is greatly prized as a digestive aid in the Orient where it is eaten in a great variety of ways—fresh or preserved, dried, salted and added to soup or meat dishes. Fermented daikon radish, or takuan , is commonly served with macrobiotic food. Tests have shown it to be especially high in lactobacilli . It is also valued as a diuretic, as a decongestant and as a source of substances that inhibit cancer. Folk wisdom claims the daikon rids the body of accumulated fats. The root is an excellent source of vitamin C. SWF
    PICKLED TURNIPS
    Makes 1 quart

2½ cups turnips, peeled, quartered and sliced
    ¾ cup beets, peeled, quartered and sliced
    1 medium onion, peeled, quartered and sliced
    1 tablespoon sea salt
    4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 1 tablespoon salt)
    1 cup filtered water
Mix vegetables and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix water with salt and whey and pour over vegetables, adding more water if necessary to cover the turnip mixture. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
    When we buy vegetables, we are often deceived by their color and appearance whereas their aroma, taste and consistency tell us more about their quality. And quality is of paramount importance if we want to preserve these vegetables through lacto-fermentation; lactic-acid-producing bacteria need a great many vitamins and minerals that only vegetables rich in these elements can supply. This is why when foods are successfully lacto-fermented, we can be assured of their inherent nutritional quality. Annelies Schoneck Des Crudites Toute L'Annee
    PICKLED RED PEPPERS
    Makes 1 quart

about 12 thick red bell peppers, seeded and cut into quarters
    1 tablespoon sea salt
    4 tablespoons whey ( Whey and Cream Cheese ) (if not available, use an additional 2 teaspoons salt)
    ½-1 cup filtered water
Place peppers skin side up in oiled pyrex dishes and bake at 450 degrees about 10 minutes. Turn pepper pieces over and bake another 10 minutes or so until skins are browned and begin to buckle. Remove pepper pieces to a platter and cover with a plastic bag. Let cool about 10 minutes and carefully remove skin. Pack the peppers into a quart-sized, wide-mouth mason jar. Mix whey and salt with water and pour into jar, adding more water if necessary to cover the peppers. The top of the

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